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Strawberry cake with condensed milk

Refreshing, fluffy, show stopper, packed with strawberry flavor


  1. Place the syrup ingredients in a saucepan and boil for 5 minutes. Once it boils, transfer it to another bowl to cool, keeping some of the syrup in the saucepan and boil it for another 4 to 5 minutes until it sets.

  2. Add the vanilla to the sweetened milk, strain it and mix well.

  3. Put the water and the sweetened milk in a saucepan. Stir and bring to a boil whilst stirring, until the first bubbles appear.

  4. Empty it into a bowl, cover it with a cling film and let it cool.

  5. In a tall container, place the milk and whipped cream powder and beat with a mixer until firm.

  6. Place the sponge cake on the plate that you will serve the dessert,  place a transparent plastic collar around the perimeter and close the hoop. Lightly syrup the base and set aside.

  7. Dilute the cream with the sugar with a little whipped cream and stir.

  8. Place the strawberries cut in half (with the inside out) on the collar and cover with whipped cream. Add a layer of cream. Place several strawberries on top, cover them with the cream and spread a layer of whipped cream on top.

  9. Place the second sponge cake on top, sprinkle with some syrup and finish with another layer of whipped cream.

  10. In the center add a spoonful of the cream and spread it. Garnish with strawberries.

  11. Refrigerate for 2 to 3 hours before cutting.



150 ml water

150 g sugar

1 tbsp lemon juice


2 sponge cakes

1 kg strawberries

100 ml sweetened condensed milk

600 ml water

75 g cornstarch (corn flour) 

2 tsp. vanilla extract

500 ml whole milk

160 g whipped cream powder vegetable

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